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Join our team as the Executive Chef for Wildflower Farms, serving the needs of the business, our guests, and our colleagues by being responsible for all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items.
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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
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Additionally, the Executive Sous Chef will also be responsible for coordinating production/preparation for any offsite events with the Private Events Chef, as well as consulting work for other projects.
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Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Dewittville NY.
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Work directly with the Executive Chef on food production and menu development. Under the direction of the executive chef, the sous-chef Is responsible for effectively supporting culinary operations Including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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In 2019, in partnership with Ian Schrager, JF Restaurants opened The Times Square Edition and oversees all food and beverage at the new 452-room hotel in Times Square, including 701West, The Terrace at EDITION, Paradise Club and the Lobby Bar. For the past 10 years, Chef John Fraser has built a renowned restaurant group, garnishing industry wide recognition, multiple Michelin Stars and favorable accolades from the New York Times.
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Who you are: The Executive Pastry Chef is responsible for all pastry menu execution and development for The Modern and the Cafes at MoMA. The Executive Pastry Chef oversees the entire pastry department, ensuring that the Pastry Sous Chef team has the tools and resources needed to lead their team and create high quality products in all areas of the pastry department.
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Working closely with nationally-acclaimed culinary director, Kerry Heffernan, the Executive Chef participates in all aspects of kitchen oversight and management and is ultimately responsible for executing our award-winning food.
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Produce a consistent level of food quality established by the Executive Chef. Keep his/her production to the level required by the Executive Chef. During service the cook must be able to follow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently.
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REPORTS TO: Beach Chef, Executive Sous Chef and Executive Chef, Beach Management. Proven 3+ years of work experience as a Sushi Chef in Hospitality Industry.
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Lead and manage all restaurant operations in partnership with the Executive Pastry Chef to offer a world-class culinary experience, and ensure concept vision and JAG standards are executed consistently.
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Main DutiesLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
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Position reports to the Executive Pastry Chef. Extensive knowledge of food industry, restaurants and competitive markets. Position requires a minimum of 3+ years of Pastry Sous Chef experience and 5+ years of kitchen experience.
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Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations.
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Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential.
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production food industry executive chef jobs in New York, Peoria, Arizona
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